• Prep Time
    15 Mins
  • Cook Time
    0 Mins
  • Total Time
    15 Mins
  • The base number of servings for this recipe is 12
    OK

    Cornbread Picoso

    Bake the cornbread in a baking pan or muffin tin. For an even spicier version, use chopped pickled jalapeños instead of mild green chiles.


    Ingredients
    2 1/2
    cups
    yellow cornmeal
    1 1/2
    cups
    flour
    4
    tablespoons
    sugar
    5
    teaspoons
    baking powder
    1 1/2
    teaspoons
    ground cumin
    1 1/2
    tablespoons
    salt
    1
    teaspoon
    chili powder
    1/2
    teaspoon
    garlic powder
    15
    ounces
    whole-kernel corn- (drained)
    4 1/2
    ounces
    diced green chiles
    2
    eggs- (beaten)
    2
    cups
    milk
    8
    tablespoons
    butter- (melted)
    1
    cup
    shredded monterey jack cheese
    Directions
    Preheat the oven to 425°F. Coat a 9 x 13-inch baking pan or a 12-cup muffin tin with cooking spray.
    In a large bowl, combine cornmeal, flour, sugar, baking power, cumin, salt, chili powder, and garlic powder. Mix well.
    Stir in corn and green chiles. Add eggs, milk, melted butter, and cheese. Mix well.
    Pour batter into pan or muffin tin and bake for 20 minutes, or until golden brown.

    The base number of servings for this recipe is 12
    OK

    Categories 

    Side Dish

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